Italian Penicillin Soup

Feeling under the weather or craving a nourishing comfort dish? Italian Penicillin Soup often called Nonna’s Chicken Pastina Soup is an Italian grandmother’s soothing secret for feeling better fast.

At dishfoody.com, I share wholesome recipes that nurture both body and soul, and this one is pure comfort in a bowl. With tender chicken, aromatic vegetables, and tiny pasta simmered in broth, it’s the Italian answer to chicken noodle soup only creamier, silkier, and full of flavor.

Whether you’re fighting off a cold or just need a warm meal on a chilly day, this recipe will become your go-to healing soup.

Why This Italian Penicillin Soup Recipe Works

• Made with simple, nourishing ingredients that comfort and restore.
• Ready in under an hour using one pot and basic pantry staples.
• Perfect balance of silky broth, tender chicken, and tiny pasta (pastina).

Choosing the Right Chicken for Italian Penicillin Soup

Best Cuts for This Recipe

Use rotisserie chicken or shredded poached chicken breasts for tender pieces that absorb the broth beautifully. Chicken thighs bring added richness if preferred.

Buying Tips

When buying chicken, opt for organic or free-range if available they produce deeper flavor broth and more vitamins.

Substitutions

For a vegetarian version, substitute chicken broth with vegetable stock and skip the meat entirely—add white beans or chickpeas instead for protein.

Ingredients & Prep for Italian Penicillin Soup

You’ll Need

• 8 cups chicken stock or bone broth
• 2 large carrots, peeled and chopped
• 2 celery stalks, diced
• 1 large yellow onion, chopped
• 5 garlic cloves, peeled and smashed
• 2–3 sprigs fresh thyme
• 1 bay leaf
• 1 small parmesan rind (optional for depth)
• 1 tsp turmeric (for anti-inflammatory benefits and color)
• 1 cup pastina, or other small pasta such as stelline or orzo
• 2 cups shredded chicken (rotisserie or poached)
• 2 tbsp butter or olive oil
• ½ lemon, juiced
• Salt and pepper to taste
• Fresh parsley and grated Parmesan, for garnish

Prep Essentials

1. Prep all vegetables before starting; the cooking process goes quickly.
2. If using fresh herbs, tie them in a small bundle for easy removal later.
3. Bring chicken or vegetable broth to room temperature for faster simmering.

Step-by-Step Cooking Instructions for Italian Penicillin Soup

Pre-Cooking Prep for Italian Penicillin Soup

In a large pot or Dutch oven, melt butter (or heat olive oil) on medium heat. Sauté onion, carrots, and celery for 5–7 minutes, until softened and fragrant. Add garlic and cook for another minute.

Cooking Method for Italian Penicillin Soup

1. Pour in chicken broth and add thyme, bay leaf, and parmesan rind (if using). Stir in turmeric, season lightly with salt and pepper, and bring to a boil.
2. Once boiling, reduce heat to low and simmer for 20 minutes until vegetables are tender.
3. Use a slotted spoon to remove the cooked vegetables and herbs. Transfer them with a ladleful of hot broth into a blender and blend until smooth. (Or use an immersion blender directly in the pot for creamy consistency.)
4. Stir the blended mixture back into the soup for a rich, velvety base.
5. Add the shredded chicken and pastina. Cook for 8–10 minutes or until the pasta is tender.

Doneness Check for Italian Penicillin Soup

The soup should be golden, creamy, and dotted with tender pasta and chicken. Taste and adjust seasoning with lemon juice, salt, and black pepper before serving.

Resting for Italian Penicillin Soup

Allow the soup to sit covered for 5 minutes. The pasta will absorb the flavors, giving the broth a rich, silky texture.

Pro Tips for Perfect Italian Penicillin Soup

Avoiding Overcooked Pasta

Cook the pastina separately if you plan to store or reheat the soup it prevents it from becoming mushy.

Tool Recommendations

Use a high-quality immersion blender for smooth, creamy broth. A large heavy-bottomed pot helps retain steady heat for even cooking.

Storage & Reheating

Store broth and pasta separately in airtight containers for up to 4 days. Reheat on the stove over low heat. Freeze the broth portion for up to 2 months great for quick, comforting meals.

Flavor Variations for Italian Penicillin Soup

Spicy Twist

Add a pinch of crushed red pepper flakes or a spoon of Calabrian chili paste for warmth without overpowering the flavors.

Keto/Paleo

Skip the pasta and add zucchini noodles or cauliflower rice for a low-carb version.

Global Flavors

• Mediterranean: Add oregano and drizzle olive oil before serving.
• Asian-Inspired: Replace pastina with rice noodles and add ginger for extra immunity support.
• Tuscan Style: Stir in kale, spinach, or cannellini beans for extra nutrients.

Serving Suggestions for Italian Penicillin Soup

Serve hot with grated Parmesan, fresh cracked pepper, and chopped parsley on top. Pair it with a slice of crusty bread or garlic flatbread for dipping. For lighter options, serve with a crisp salad of arugula, lemon, and olive oil.

A squeeze of fresh lemon just before eating enhances brightness and helps soothe sore throats one reason it’s long been regarded as the Italian version of penicillin.

FAQs for Italian Penicillin Soup

Can I make this vegetarian?
Yes replace the chicken and broth with vegetable stock and use beans or lentils for protein.

What is the best pasta for this soup?
Pastina or stelline (tiny star pasta) is traditional, but orzo or acini di pepe also work perfectly.

Can I add more vegetables?
Definitely! Spinach, kale, or peas make wonderful additions to boost nutrients.

Does this soup freeze well?
Yes freeze the blended broth base and add freshly cooked pasta and chicken when reheating.

Conclusion

Italian Penicillin Soup is a bowl of heartwarming goodness simple, nourishing, and deeply satisfying. With clean ingredients, soothing broth, and homestyle flavor, it’s the perfect “cure” for cold days or sniffly nights. This versatile recipe brings the comfort of Nonna’s kitchen straight to yours. Try pairing it with our Loaded Potato Soup for a cozy, family-friendly meal you’ll cherish.

Italian Penicillin Soup

Print Recipe

Italian Penicillin Soup is a comforting, immune-boosting bowl packed with tender chicken, garlic, herbs, and a touch of Parmesan. Like nonna’s healing remedy, this flavorful soup nourishes body and soul the perfect cozy meal for chilly days or when you’re feeling under the weather.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 lb (450g) boneless skinless chicken thighs or breasts
• 6 cups chicken broth
• 1 cup small pasta (like ditalini or orzo)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

• 1. Heat olive oil in a large pot over medium heat.
• 2. Add onion, garlic, carrots, and celery; sauté until softened, about 5 minutes.
• 3. Add chicken, broth, oregano, basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer 20–25 minutes until chicken is tender.
• 4. Remove chicken, shred it with two forks, and return to the pot.
• 5. Add pasta and cook until al dente, about 8–10 minutes.
• 6. Stir in lemon juice and Parmesan cheese.
• 7. Adjust seasoning with salt and pepper.
• 8. Serve warm, topped with fresh parsley and extra Parmesan.

Notes

• For a richer flavor, simmer the soup longer before adding pasta.
• You can use rotisserie chicken for a faster version.
• Add spinach or kale for extra greens and nutrients.

Nutrition

• Serving Size: 1 bowl
• Calories: 280
• Sugar: 4g
• Sodium: 620mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg

Keywords: Italian Penicillin Soup, chicken soup, comfort food, healing soup recipe